The Emeril Lagasse Foundation’s Boudin, Bourbon and Beer pays off in a way that a lot of sample-oriented food events don’t. Similar events often present wax paper boats of mass produced food that is pleasant but uninspiring. At Boudin, Bourbon and Beer, the chefs show a genuine sense of adventure and play, and their staffs and helpers—often culinary students—seem to be having a good time. The resulting vibe is fun and the food is often satisfying.
When Todd Price reviewed Bourrée for Nola.com, the response on the site and Facebook were predictable. Bourrée makes chicken wings, daiquiris, and cracklins, and the menu’s more limited than that might suggest.